Description
Creamy, dreamy vegan hollandaise sauce.
Perfect for asparagus or eggs benedict.
Ingredients
Units
Scale
- 1/4 cup (30 g) cashews, soaked overnight or for at least 4 hours
- 1/4 tsp turmeric
- pinch sea salt
- pinch cayenne pepper
- 2 tbsp + 1 tsp lemon juice
- 3 tbsp water
- 2 tbsp olive oil
- 1/2 tsp apple cider vinegar
- Soak cashews for at least 4 hours or overnight. Drain and rinse and then place the cashews in a blender with the rest of the ingredients. Blend until smooth. Season to taste. If you desire a thinner sauce, add a bit more water a tsp at a time.
Instructions
- Heat the cashew hollandaise on the stove or in a microwave or oven until warm and serve immediately. Any leftovers can be stored in the fridge for a few days.
- Prep Time: 5 minutes
- Cook Time: 2 minutes
- Category: Side Dish
- Cuisine: American
Nutrition
- Serving Size: 2 tablespoons
- Calories: 180